SAMBUCA SHRIMP
From Ten Restaurant
4 Persons
20 (13-15 count) tiger shrimp, de-shelled & de-veined
¼ cup olive oil
Season with fresh salt and pepper
1 red onion, diced
1 tomato, diced
3 cloves garlic, minced
2 sprigs of basil cut
2 sprigs of parsley chopped
1 hot pepper, minced
2 tbsp. Cajun spice
4 oz. Sambuca spirits
1 cup tomato sauce
2 cups 35% cream
Season to taste
In a large non stick frying pan over med-high heat, add in olive oil, then seasoned shrimp. Sauté shrimp for 3 minutes, then add in vegetables, herbs, Cajun spices sauté for 3 minutes. Now pour in Sambucca followed by tomato sauce and cream, simmer for 3-5 minutes. Finally taste and season, then plate 5 shrimp person and pour sauce equally, now broil the dishes in the oven to get that caramelized brown crust on top.
Enjoy,
Chef Olaf